Tag Archives: Garlic

Its not not often I cook pork, but I wanted to try my chimichurri sauce with different meats. So if you do not eat pork, feel free to use this delicious sauce, which is my own spin on the South American, standard with BBQ or grilled meats or fish. Again of course my recipes are all taste tested and gluten free! Ole!

This sauce can be made quickly using a food processor or finely chop ingredients and add to medium bowl..

Parsley, curly 1 large bundle

3 large garlic cloves finely diced

1/2 med onion finely diced

chili flakes to taste (optional), or fresh chili seeds removed for more heat

1/4 c extra virgin olive oil

red or white wine vinegar to taste

grayed rind of one lemon

2T lemon juice

sea salt and pepper to taste

Pulse or chop parsley finely and add all other ingredients blend to desired consistency, I like it a bit chunky. Play around with amounts of sourness or heat.

Heat broth on low on the stove.
Prepare to bake your garlic..cut a 1/4 inch on the tip to expose most of the garlic cloves. Drizzle with olive oil and wrap in foil, bake at 300 for 45 mins. Remove, cool for touch and squeeze the garlic whole, the cloves come out as a golden paste. Add this to your broth. *you can skip this step if you’re in a hurry and sauté raw garlic until soft and slightly gold add the broth to it from there..

Add rice and chicken cook on med low covered for approx 20 mins. Test to be sure rice is cooked before proceeding.
The only tricky part is this step. In a separate bowl crack the eggs and whisk until fluffy and yellow. Add while whisking the lemon juice very slowly so as not to curdle. After they are whisked fluffy again you need to temper the eggs. Add a ladle of the hot broth to the eggs and whisk, add 2 more ladies of broth whisking a peach time. Turn off the stove. Put the spinach in at this point.
Add the egg mixture to the broth and stir. Let it stay on the warm element for another 5 or so mins but remove if it starts to boil. This is when the magic happens and your soup turns into a lovely creamy rich lemon chowder.
Adjust seasoning and serve.
Reheating, if you do need to serve later it has to be slow with no boiling, so as not to serve a fancy omelette instead 😉

Serves 4

Side note: I love to make this after leftovers from my Greek lemon chicken dinner (see recipe in my blog). I use the carcass of the chicken and roast drippings to make my stock fresh. Shred up leftover chicken and add to the stock. The rest is all the same.

I’ve had some ask me to post my recipe for braised lamb shanks recently, so I thought mmm, yes one of my favorite dishes and I wanted to share it with you all! You can thank me after you’ve cooked it! 🙂

First of all, I’d like to remind you that good food does take time! If you are crunched for time, don’t rush this one as you will not be as happy with the end results. I recommend you pop this in the oven at least 4 hrs before you intend to serve.

I don’t claim to be Greek, in fact I don’t brush my teeth with Hummus ..ever! This is, however, my all time favorite Greek dish and after playing around with the recipes for years..I think I’ve finally got it!

Ingredients:

Serves 4

4 Spring lamb shanks (cleaned and silver skin and access fat removed)

1 head of Garlic minced – yes ONE HEAD, don’t worry, it will meld into the flavors cooking for so long a time

Juice of 3-4 lemons or 1 cup fresh lemon juice

Fresh or dried rosemary – dried use a handful, fresh 4 stalks

2 Tbsp dried oregano

1/4 c dry white wine

Water if necessary to bring liquid up to middle of the shank

Sea Salt and fresh ground pepper to taste

Rub all ingredients except the liquids generously all over the lamb. Some at this point believe they should be browned previous to braising, I beg to differ, I’ve found this is the juiciest and tastiest way.

Place the lamb into a roasting pan and add wet ingredients topping with water if necessary to make sure the shanks are covered about halfway with liquid.

Cover tightly with foil and place in the oven moderate to low heat. I recommend 325 F degrees.
Leave them to cook for at least one hour, take them out and make sure they are not drying out, if so add more lemon and water. Turn them over at this time. You can repeat this each hour, but if its too tedious, just check liquid levels so the lamb won’t dry out ..or burn!

Lamb will show as done after about 1.5 hours, but the longer it cooks in the bath of lovely lemon, garlic and wine the better!! I recommend no more than 3.5-4 hours as the meat will begin to separate and fall off the bone. Baste the sauce over the lamb in between glasses of wine..you can do it!

Hello my luv’s!! Yes Edwina has been away for a bit, but now back with a vengeance dahlings! I’m asked over and over for this recipe, and its time to finally share it with you all.

This recipe has its roots deep in Lebanese culture. If you love sneaking to your favorite Shawarma place at every opportunity for that garlicky spicy amazing flavor, I will guarantee you that you will love this dinner. Not only is it so simple to make, but you can actually have time to dress AND have a glass of wine before the guests arrive!

The flavors are bold, juicy and delicious. Make sure to make the dipping sauce dahlings, its a must to complete the flavors.

You will need:

1 Whole Roasting Chicken (brined, preferred, but if you don’t have the time you can skip)

Spice Rub: 1 Tbsp Allspice (lebanese is the best), 1 tsp each Salt & Pepper(reduce salt to none if bird is brined), 1 Tbsp Onion Powder, 1 tsp Garlic powder(you can use fresh as well but I do prefer the powder as the other can burn at high heat), and 1 Tbsp Paprika

Olive oil

Juice of 1 lemon

Garlic Dip:

1 potato pealed and boiled until soft and mashed well

1 cup good quality Mayonaise

dash of tabasco to taste

2-4 garlic cloves mashed (to taste)

1 tsp paprika

Salt and Pepper (to taste)

If you are going to brine your chicken, it must be prepared a minimum of 2 hours ahead of cooking or as far as a day ahead. To brine, in a large stock pot (enough to completely cover your chicken) boil on the stove 2 cups of water and 1 cup of Kosher salt, 1/2 cup of brown sugar. Add in 10 peppercorns, 10 whole allspice, 1 whole onion. Boil mixture until salt and sugar are desolved. Allow mixture to cool and place well rinsed roasting chicken to the stock pot. Now top with water (move around so that mixture melds with the water. Make sure there is enough water to cover the chicken. Place a weight over the chicken, cover and store refridgerated until ready to cook.

Once you are ready to cook the chicken, remove the bird and begin to rinse for at least 5 minutes (Its a very important step, otherwise your chicken will be salty!). Brining a chicken, or turkey adds flavor, reduces cooking time and best of all its extremely tender and juicy!

To roast the chicken:

Have either a sharp knife or kitchen shears, place the chicken breast side down on a cutting board. From the top of the bird make a straight cut from the neck area to the bottom of the chicken through the breast bone. Once you have cut, split open the bird so that it is butterflied (you may have to flatten and break the breastbone in order for it to lay completely flat. Spread olive oil in the cavity and the outer part of the bird thoroughly. Take rub mixture and completely cover all areas of the bird with it. If you have left over rub, save it for next time in a jar. Place bird on a roasting rack with drip tray.

In a preheated 400 degree F oven place bird in the oven for 20 mins. After 20 mins reduce heat to 350 Degrees and continue to cook until juices run clear, approximately 1 hour.

Take chicken out of the oven and tent with foil to rest before carving for approx 15 minutes. Carve the chicken, squeeze lemon over the chicken and serve!

Garlic Dip

Mix all ingredients together and refrigerate for at least 1 hour before serving.
This can be served with rice pilaf or lemon roasted potatoes (recipe to follow) and a fresh salad.

Your guests will all ask for the recipe, I promise!! Enjoy my lil chickens!